Milk Protein-Based Edible Films: Influence on Mechanical, Hydrodynamic, Optical and Antioxidant Properties

Edible films are thin preformed layers that provide food protection against adverse environmental conditions. Despite milk proteins being functional ingredients can interesting features to films, there is scarce information evaluating their influence on film properties and stability. For this reason, research work compared the mechanical (thickness, tensile strength, elongation at break), hydrodynamic (moisture content, water solubility, swelling ratio, vapor transmission rate), color antioxidant (DPPH) of edible based casein whey protein isolate (two types, WPI1 WPI2). Films with displayed highest thickness (0.193 mm), break (49.67%), moisture content (40.21%) capacity (32.64% DPPH inhibition), while obtaining lowest rate (15.28 g/m2·day). Significant differences were found in properties, mainly between those made WPI. containing WPI2 statistically similar thickness, strength properties. The results showed depended type used. Thus, it important evaluate provided by different formulations for properly preserve food.